Print

Easy Homemade Chicken Stew Recipe

Print Recipe

★★★★

3.9 from 29 reviews

This Easy Homemade Chicken Stew features tender chicken thighs simmered with hearty potatoes, carrots, celery, and green peas in a creamy, flavorful broth infused with herbs like sage, thyme, and bay leaf. Perfect for a comforting weeknight meal, this dish combines simple ingredients and classic techniques to deliver rich, satisfying flavors in about an hour and fifteen minutes.

Ingredients

Scale

Protein and Fats

  • 2 tbsp Olive oil
  • 2 lbs Chicken thighs (cut into 1 inch pieces)
  • 3 tbsp Unsalted butter
  • 1/2 cup Heavy cream

Vegetables and Herbs

  • 1 cup Onion (about 1 medium onion, diced)
  • 2 ribs Celery (1 cup, diced)
  • 3 Carrots (medium, diced, 1 cup)
  • 4 cloves Garlic (minced)
  • 1 Bay leaf
  • 1/4 tsp Sage
  • 1/2 tsp Thyme
  • 1/3 cup Fresh parsley (optional)
  • 1 cup Frozen green peas

Starch and Liquids

  • 3 tbsp Flour
  • 4 cup Chicken stock (or broth)
  • 1 lb Potatoes (mix of Yukon Gold and Russet)

Seasonings

  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper

Instructions

  1. Heat oil: Heat olive oil in a Dutch oven or heavy pot over medium-high heat to prepare for browning the chicken.
  2. Brown chicken: Brown the chicken thighs on both sides in the hot oil to develop flavor, then remove and set aside.
  3. Sauté vegetables: Melt unsalted butter in the same pot. Add diced onion, celery, and carrots, cooking until softened, about 5 minutes.
  4. Add aromatics: Stir in minced garlic, bay leaf, sage, and thyme, cooking for an additional minute to release their flavors.
  5. Create roux: Sprinkle in flour and stir to combine, cooking for two minutes to eliminate the raw flour taste and thicken the stew.
  6. Add stock: Gradually add chicken stock while stirring continuously to create a smooth broth base.
  7. Add potatoes and chicken: Return the browned chicken to the pot along with the potatoes.
  8. Simmer: Bring the stew to a boil, then reduce the heat to a simmer. Partially cover and cook for 30 minutes until the chicken is cooked through and potatoes are tender.
  9. Add cream: Stir in heavy cream to enrich the stew and continue cooking for 5 minutes to blend flavors.
  10. Add peas and parsley: Stir in frozen green peas and fresh parsley if using, cooking another 5 minutes to heat through.
  11. Season: Season with kosher salt and black pepper to taste.
  12. Serve: Serve the stew hot for a comforting and hearty meal.

Notes

  • For a thicker stew, let it simmer uncovered for a few minutes after adding the cream.
  • Use a mix of Yukon Gold and Russet potatoes for better texture—Yukon for creaminess and Russet for fluffiness.
  • Fresh herbs can be substituted or added according to preference, such as rosemary or parsley.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.

Keywords: chicken stew, homemade chicken stew, creamy chicken stew, comfort food, weeknight dinner, chicken and potatoes stew

Find it online: https://epicrecipebox.com/easy-homemade-chicken-stew-recipe/